My grandma's Italian Rice Pudding recipe requires no baking, comes together in 30 minutes, and can be served hot or cold. Made with arborio rice and warm spices like cinnamon and nutmeg, Italian rice pudding is a sweet and creamy dessert perfect for making after dinner!
If you love simple desserts, check out our Italian Pistachio Cookies or Authentic Cannoli Dip.
A Quick Look at the Recipe
- ✅Recipe Name: Italian Rice Pudding
- ⏲️Ready in: 30 minutes
- 👪Makes: 6 servings
- 📋Main ingredients: Cooked arborio rice, milk, sugar, and butter.
- ⭐Why You'll Love This Recipe: If you love simple Italian desserts that can be made after dinner, Italian rice pudding is perfect. If you have leftover rice, it can easily be turned into a quick sweet treat.
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Why This Recipe
My grandma's version of Italian rice pudding was made with leftover cooked white rice simmered in milk with sugar and warm spices. She loved to make this dessert in the evenings for our family because it was a dessert that required minimal time and prep. It was something sweet, cheap, and easy to make on short notice.
Growing up, Italian rice pudding did not exactly sound like something I'd want for dessert. I mean rice... in pudding... are you kidding me? Well, turns out, 12-year-old Vinny is an idiot because this dessert is delicious and I've been missing out for the better part of 20 years.
Without a frame of reference, I wasn't sure if I nailed this recipe, but I shared some with my parents who said it tasted exactly like my grandma's recipe.
Ingredient Notes and Substitutions
- Arborio Rice- Day-old cooked arborio rice is best. When it sits in the fridge overnight, it will slightly dry out, making the pudding thicker. My grandma used to make this with day-old white rice she would get from the Chinese restaurant. Carnaroli rice can be substituted. If you have Arborio or Carnaroli rice in the pantry, try making Zucchini Risotto or Italian Rice and Beans (Riso e Fagioli).
- Milk- Whole milk is best because of its fat content. Low-Fat milk options will result in a thinner pudding.
- Butter- I use unsalted butter because the amount of salt varies by brand, making the final flavor easier to control.
- Spices- Season with simple warming spices like cinnamon and nutmeg. You can also use spices like allspice, cardamom, or cloves.
*Please see the recipe card below for more information on the ingredients.
How to Make Italian Rice Pudding
Step 1: In a large saucepan over medium-low heat, melt the butter.
Step 2: Once melted, add the milk and sugar. Cook, stirring often, until the mixture reaches a gentle simmer and the sugar completely dissolves in the milk.
Step 3: Stir in the vanilla, cinnamon, and nutmeg.
Step 4: Add the cooked rice and stir to combine. Maintain a gentle simmer for 15-20 minutes, stirring often to prevent the milk from scorching.
Step 5: Continue cooking until the pudding has thickened. It should still be slightly loose but thick enough that a wooden spoon leaves a trail when dragged across the bottom of the pan. Keep in mind that the pudding will continue to thicken as it cools.
Step 5: Continue cooking until the pudding has thickened. It should still be slightly loose but thick enough that a wooden spoon leaves a trail when dragged across the pan. Keep in mind that the pudding will continue to thicken as it cools.
Remove from the heat and serve warm. Or let it cool slightly, then refrigerate until chilled. Serve with an additional sprinkle of cinnamon.
Pro-Tips
- Make the arborio rice in advance. Cold or day-old arborio rice works best. If you're making it the same day, spread the cooked rice in a thin layer on a parchment-lined baking sheet so it cools quickly, then refrigerate until cold.
- Always keep stirring. While the ingredients are combined in the saucepan, be sure to stir often because the milk can scorch easily. Keep the mixture at a gentle simmer.
- Serve warm or fully chilled. I prefer rice pudding either freshly made and warm or completely cold from the refrigerator. As it cools, there's a point where the texture can become a little sticky, so I usually avoid serving it lukewarm.
FAQs about Rice Pudding
This depends on the person. My dad loves it cold, but I think it's because he likes to just grab a spoonful every time he passes the fridge. I, on the other hand, prefer it warm, with a cup of espresso.
I prefer day-old cooked Arborio rice because it creates a creamy, thick pudding. Carnaroli or another cooked white rice can also work. More than anything, I prefer rice that has been cooked and refrigerated overnight because it has dried slightly and thickens the pudding nicely.
Store Italian rice pudding in an airtight container in the refrigerator for up to 3 days. I prefer to eat leftovers cold because reheating the pudding can give it a stickier texture.
Simple Meals to Serve before Rice Pudding
Please leave a comment and star rating below in the recipe card! I love to hear what you think of our recipes. Feel free to tag us on Instagram @vindelgiudice.
Save this Recipe So You Don't Forget it
I mean c'mon we all know you're gonna forget!
Italian Rice Pudding
Equipment
- 1 large saucepan
Ingredients
- 2 cups cooked arborio rice
- 2 cups whole milk
- 3 tablespoon unsalted butter
- ⅓ cup granulated sugar
- ½ teaspoon vanilla
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
Instructions
- In a large saucepan over medium-low heat, melt the butter. Once melted, add the milk and sugar.
- Cook, stirring often, until the mixture reaches a gentle simmer and the sugar completely dissolves in the milk.
- Stir in the vanilla, cinnamon, and nutmeg. Add the rice and stir to combine.
- Maintain a gentle simmer for 15-20 minutes, stirring often to prevent the milk from scorching. Continue cooking until the pudding has thickened. It should still be slightly loose but thick enough that a wooden spoon leaves a trail when dragged across the pan.
- Remove from the heat and serve warm. Or let cool and place in the refrigerator until cool. Serve with an additional sprinkle of cinnamon.
Video
Notes
- Make the arborio rice in advance. Cold or day-old arborio rice works best. If you're making it the same day, spread the cooked rice in a thin layer on a parchment-lined baking sheet so it cools quickly, then refrigerate until cold.
- Always keep stirring. While the ingredients are combined in the saucepan, be sure to stir often because the milk can scorch easily. Keep the mixture at a gentle simmer.
- Serve warm or fully chilled. I prefer rice pudding either freshly made and warm or completely cold from the refrigerator. As it cools, there's a point where the texture can become a little sticky, so I usually avoid serving it lukewarm.
Vinny DelGiudice says
This is my grandmas rice pudding recipe! We really love that we still have the recipe and I love sharing it with you guys! Leave a comment below to let us know what you think!